Summer Vegetable Bibimbap
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (1)

Summer Vegetable Bibimbap

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 50%
CARBS 91G57% OF CAL
10G FIBER61G OTHER20G TOTAL SUGAR
FAT 21G29% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful bowl of rice topped with seasonal vegetables, a fried egg, and spicy-sweet gochujang sauce. Fresh, bright, and customizable for vegetarian preferences.

mainkoreanbowleggsdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1/2 cup rice vinegar
  • 3 teaspoons sugar
  • Pinch of salt
  • 1 (4 oz / 120 g) small carrot (, sliced)
  • 1 English cucumber (, seeds removed and julienned)
  • 1 cup boiled shelled edamame (, thawed if using frozen edamame)
  • 1 tablespoon peanut oil ((or vegetable oi))
  • 2 cloves garlic (, minced)
  • 1 (5 oz / 150 g) summer squash (, sliced to half-moon shape)
  • 1/2 lb (225 g) spinach (, cut to 2” (4 cm) pieces)
  • 1 cup cherry tomatoes (, halved)
  • 1/2 teaspoon salt ((or to taste))
  • 1 teaspoon toasted sesame oil
  • 3 to 4 cups steamed rice ((*Footnote 1))
  • 4 Pete & Gerry’s eggs
  • Shredded toasted seaweed ((for garnish))
  • Toasted sesame seeds ((for garnish))
  • 3 tablespoons gochujang
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons maple syrup ((or sugar))
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1 clove garlic (, minced)
PREP
25M
SODIUM
1487MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.